Minimal processing technologies in the food industry

The book discusses various approaches for minimizing undesirable changes, such as High Temperature Short Time techniques and new thermal technologies and reviews the range of thermal technologies such as infrared heating, dielectric methods, and ohmic heating (Editorial Reviews)

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Xehetasun bibliografikoak
Formatua: Liburua
Hizkuntza:Undetermined
Argitaratua: Cambridge, UK Woodhead 2002
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